I have some people asking for my recipe for Tuscana Soup. I acquired this from an older man in my former church who is renouned for his soup-making skills. This recipe tastes exactly like "Olive Garden". It is among the favorites at our house. I grow kale every summer, just to freeze for this soup recipe.
11 c. chicken stock or broth
1 c. heave cream (I have used milk to lower calorie content)
1 t. crushed red pepper
5 russet potatoes, scrubbed and unpeeled
8 c. kale chopped
2 lbs. browned Italian Sausage
1 tsp. salt
combine stock and cream in soup pot over med. heat. Slice potatoes into 1/2 in. slices, then quarter and add to the soup. Add kale and browned sausage. Add spices and let simmer for about 2 hours. Stir Occasionally.
Goes great with breadsticks and salad.
This recipe makes 8 generous servings. I've added more liquid and potatos to increase the amount, and it still comes out excellent- stretch the dollar a little. It is also an option to use Italian Sausage links instead of ground sausage (mild or spicy, depending on your taste). Grill or saute these sausages, and slice diagonally before adding to soup.
Another hint that I recommend is to grow or buy kale on sale when it is in season. Rinse it well, then freeze each head in a 1-gallon ziploc bag. Once it is frozen, I keep it in the bag and crush the leaves and stems before adding to the soup. Kale is a little leathery and tough to chop, but the freezing and crushing method saves some time and clean up.
